Ah, I see. Wouldn't say that coastal indian cuisine doesn't use yogurt at all, but he has a point. But (preferable full-fat, and real, indian 'dahi' will contain even a lot more fat) yogurt will most likely not curdle if used correctly ,) Cream is a pretty good guess! Maybe even some coconut cream?

But, and DalPuris suggestion is pretty good, did you already ask which part of the world these dishes come from? Could be some Sri Lankan curries after all ;D But I'd still go with indian ;P

I'd guess the okra dish (recipe page one) lacked some flavour. No chili at all? Maybe a pinch of cumin and/or coriander? If we are talking about south indian cuisine, you could try to throw in a few split urid beans and roast them, and keep them in there for taste and texture. Or using a masala paste. But you know best how it tasted (:

Could it be, but I doubt it somehow, that they make their own coconut milk? If so, they have total control over the consistency. Just some ideas (:

Hi Netik!

Unfortunately, I'm not into coastal dishes, (or anything with fish) but these remind me of south indian "karis". The yellow fish curry looks a little bit like a pachadi, could be "meen molee", but I obviously don't know for sure ;P The okra dish could be simply called "Bhindi (Eggplant) Masala" (or [Bhindi] Sabzi/Sabji, if other vegetables are used), or something with "vendakkai" (another word for Eggplant") or "thengai" / "nariyal" (both words meaning coconut). They could be sambars, too, but I doubt that. Can't help with the first curry, but it seems to me that both of the fish currys (and probably even the okra dish) contain some yoghurt.

Greetings!

Haha! I knew I couldn't be the only one (:

Ah, I like Shan spices very much, good stuff! MDH's Chaat is also quite good, but more like a "Fruit Chaat" and a little bit salty for my taste (but great for sandwiches and I tend to prefer it for maharashtrian/gujarati street foods because it has that distinct sweet taste I'm looking for). You can make sure by checking the colour - the MDH Chaat is more whitish, while Shan has more of a brown colour.

Talking about containers, am I the only one who finds it upsetting that MDH glues their bags to the inside of the package? Makes it just more circumstantial to transfer, if you ask me.

Ghee can be refrigerated, but it doesn't have to. That's, somehow, the whole point of it ;P It will stay fine for months, if stored dark and dry at room temperatures, and up to a year, if refrigerated. So it's totally up to you (:

Just make sure to use a clean spoon (:

Sounds great, Phil (: Did you use MDH's 'Chunky Chat'?

Nice! Sounds like great quality (: This small amount, but still enough flavour, reminds me of good, fragrant homemade GM!

It's still somehow traditional, but not a chaat item per se, very easy to do and you will get a good taste of that masala - what about some sandwich? ;P I was thinking about the Bombay Sandwich, but you can make any sandwich you like, and spice it up with that Chaat. In fact, Chaat masala is pretty similiar to what they call "Sandwich masala" over there, just with a few more spices - and many sandwich vendors prefer it!

Salads, raitas, fingerfood... any BIR dish that needs a sour taste or pakistani food (almost anything "Lahori style") - there has to be something for you (:

Very interesting, Thai (: Which dish is your bestseller?

My granduncle and his girlfriend own a little noodle stall over there. I guess Thai's are some serious foodies ;P

Not a fan of Tor - takes me ages to get the pages to load ;D Will try some VPNs. Hope it works. youtube somehow manages to block these lately. Thanks, Phil! (:

Small world indeed When did you move to Thailand?

Oh, that's nice! What products do you sell? Like frozen ready to eat meals, or also vegetables and stuff? Hope you enjoy that thai food, too! ;P